Caledonian Highland Egg

Name: Caledonian Highland Egg
Ingredients: 300 gms Venison shoulder - minced; 300 gms Pork belly - minced; 100 gms Back fat - minced; 30 gms Lardo - small dice; 20 gms Unsalted butter; 3 gms Garlic - finely chopped; 40 gms Shallot - finely chopped; 60 gms Red onion - finely chopped; 1 gms Thyme leaves; 2 gms Sage - chopped; 3 gms Flat leaf parsley; 20 gms Egg - beaten; 5 gms Smoked salt; 2 gms Salt; 10 gms Heather honey; 1 gms Ground white pepper; 0.5 gms Sel rose; 6 Duck eggs; Panko bread crumb; Pinhead oatmeal - toasted; Flour; Egg wash; 250 gms Celeriac; 10 gms Lemon juice; 10 gms Dijon mustard; 10 gms Arran Mustard; 20 gms Creme fraiche; 30 gms Mayonnaise; Salt to taste; 10 gms Edradour whisky

41 ingredients

3 steps

Ingredients

300 gms Venison shoulder - minced
300 gms Pork belly - minced
100 gms Back fat - minced
30 gms Lardo - small dice
20 gms Unsalted butter
3 gms Garlic - finely chopped
40 gms Shallot - finely chopped
60 gms Red onion - finely chopped
1 gms Thyme leaves
2 gms Sage - chopped
3 gms Flat leaf parsley
20 gms Egg - beaten
5 gms Smoked salt
2 gms Salt
10 gms Heather honey
1 gms Ground white pepper
0.5 gms Sel rose
6 Duck eggs
Panko bread crumb
Pinhead oatmeal - toasted
Flour
Egg wash
250 gms Celeriac
10 gms Lemon juice
10 gms Dijon mustard
10 gms Arran Mustard
20 gms Creme fraiche
30 gms Mayonnaise
Salt to taste
10 gms Edradour whisky
5 gms Heather honey
5 gms Lemon juice
5 gms Cider vinegar
30 gms Local rapeseed oil
Seasoning
100 gms Watercress, flat leaf parsley and roquette salad
Olive oil - to dress leaves
30 gms Cox's orange pippin apple or equivalent cut into matchsticks
30 gms Pickled walnuts
5 gms Chives - finely chopped
Smoked paprika - pinch

Directions

1

Firstly, melt the butter in a small sautan, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any colour. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat.
2

Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120 gms of the forcemeat. To make the farce, even roll between plastic sheets until around 1 cm thick then wrap around the egg. Roll between your hand to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until require to serve.
3

Cook in deep fat fryer at 170oC for 3-4 minutes, then bake in the oven for 4 -5 minutes. Rest the egg for 4 minutes before cutting in half to serve.